Vegan Bangers and Mash Pie - Whitworths

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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Vegan Bangers and Mash Pie

Feast your eyes on this Whitworths Protein By Nature x Meatless Farm Veganuary collaboration!

This is a ‘Brazilian Cowboy Pie’ – a modern take on a plant-based ‘bangers and beans’ – created by @goodmoodfood.uk.

This is a quick, easy, family friendly, plant-based and high protein recipe using Whitworths Protein By Nature Smoky Brazilian Beans and Meatless Farm meatless sausages.

 

 

30 mins
Basic
MAKES 6
SAVE ME
  • 2 Whitworths Brazilian Smoky Beans pouches (500g)
  • 12 Meatless Farm Sausages (2 packs)
  • 2tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 carrots, peeled and sliced
  • 1 red chilli, sliced
  • 1 x 400g can chopped tomatoes
  • 2tbsp BBQ sauce
  • 4 garlic cloves, minced
  • 1tbsp smoked paprika
  • 1tbsp balsamic vinegar
  • 1tbsp tomato puree
  • 1tsp Dijon mustard
  • 250ml vegetable stock
  • 1.2kg Maris piper potatoes, peeled and quartered
  • 100ml oat milk (or any other milk alternative)
  • 80g dairy-free butter
  • 180g plant-based cheese, grated (optional)
  1. In a deep-sided frying pan on medium heat, add 1tbsp olive oil. Once hot, add the sausages and cook for 5 minutes, until browned all over. Remove from the pan and set aside.
  2. Whip the pan with a paper towel then add the remaining oil. Add in the onions and cook until soft and fragrant, about 5 minutes.
  3. Next, add in the chilli and garlic. Sauté for another 2 minutes. Add in the BBQ sauce, paprika and mustard. Stir well until the onions are coated. Pour in the stock, tinned tomatoes, balsamic vinegar, tomato puree. Mix well.
  4. Cut each sausage into quarters and add to the pan with the carrots. Bring to the boil then reduce the heat and simmer for 20 minutes.
  5. Meanwhile, bring a large saucepan of salty water to the boil. Add the potatoes and cook for 15 minutes, until a knife slides through them.
  6. Drain well in a colander and shake dry until fluffy. Transfer back to the saucepan and mash well until smooth, using the oat milk to loosen the potatoes. Stir in the dairy-free butter and season to taste. Then, preheat the oven to 180C.
  7. Remove the pie filling from the heat and season to taste. Next, transfer into a casserole dish. Mix in the Brazilian beans and smooth mixture out. Top with mash potato and plant-based cheese, if using.
  8. Bake for 20-25 minutes. If using cheese, change the oven to the grill setting for the last 5 minutes of cooking for a golden top.
  9. Serve with fresh green veg and dig in to the plant-based goodness!